Tiny Chiffon Cakes

• 1/3 cup cake flour
• 3 tablespoons sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg yolk
• 1 tablespoon orange juice
• 1 tablespoon canola oil
• 1-1/2 teaspoons water
• 1/2 teaspoon grated orange zest
• 2 large egg whites
• 1/8 teaspoon cream of tartar
• Frosting, optional

1. Line the bottom of two ungreased 4-in. tube pans with parchment or waxed paper; set aside. In a small bowl, combine the flour, sugar, baking powder and salt. Add the egg yolk, orange juice, oil, water and orange zest; beat until smooth. In another small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
2. Spoon into prepared pans. Bake at 325u0b0 for 15-20 minutes or until a toothpick comes out clean. Immediately invert pans to cool. Loosen cake from pan with a knife; remove cakes. Frost if desired.

cake flour, sugar, baking powder, salt, egg yolk, orange juice, canola oil, water, orange zest, egg whites, cream of tartar, frosting

Taken from www.tasteofhome.com/recipes/tiny-chiffon-cakes/ (may not work)